Good dinner tonight!
~2 c cooked brown rice – 1/2 lb chicken breast
1 can black beans – a handful of chopped green onions
1 c red or green peppers (to taste – I used a handful of dehydrated ones)
1-2 cloves garlic – 1.5 tsp cumin
1.5 tsp chili powder – 1/2 tsp paprika
1/2 tsp cayenne pepper tortillas for wheat-eaters
spring roll wrappers for non-wheaters
salsa & cheese
Directions:
As the brown rice finishes cooking (if you’re making it fresh), saute small chunks of chicken in some oil (I sprinkled them with garlic powder and seasoned salt while they were cooking). When they’re done, add the onions and garlic and saute until soft. Add rice, peppers (after rehydrating them if needed) and beans, stirring until mixed and thoroughly heated. Add spices and remove from heat.
I made these on flour tortillas for my husband and used rice wrappers (spring roll wrappers) for myself. Soak spring roll wrappers for ~2 minutes or just until soft. Spoon some salsa onto the center of each tortilla/wrapper and roll up like an enchilada. Place into a greased pan and spread salsa on top of enchiladas. Bake covered with foil at 350 for 25 minutes. Remove foil and cover with cheese for last 5 minutes.
The spring rolls were really crunchy/chewy. They’d probably go better fried, but this was a great filling that could easily stand on its own! My husband raved about it! No wheat, corn, or dairy if you leave out the cheese!
{ 3 comments… read them below or add one }
Do you still have the recipe for coconut granola? That was fantastic. Looking forward to trying the enchiladas tonight!
I’ll scrounge up that recipe. You’ll probably want to fry the rice rolls in oil. I did it for lunch and it was wonderful!
I just found out that both Nathanael and I can’t have milk (we don’t know if it’s a casein or lactose thing yet). Anyway, I remembered your blog and found it again after many months. Thanks for providing a great recipe that Michael can still enjoy! I’ll be visiting here more frequently!